REFRIGERATE at least 3 hours or until firm. Dip bottom of cups in warm water 15 sec. Remove JIGGLERS® from cups; place each small dessert dish sprinkled with tinted coconut to resemble basket. Make a handle for each basket by inserting licorice into gelatin. Place jelly beans evenly around baskets.

Everyone loves chocolate. This very simple recipe is a delicious treat for parties, neighbors, or holiday gatherings. Even young children can help make this recipe. Our family enjoys this tasty treat, as do those we share it with. (~Courtesy of Janet Brooks)

This is a wonderful treat for family and friends. Our family has been serving this snack ever since we became involved in Festival of Trees where so many wonderful cooks submitted this recipe for a Festival of Trees cookbook. It is definitely a holiday and family reunion favorite! (~courtesy of Janet Brooks)

Ingredients
Combine all ingredients except cashews in heavy pan over high heat. When it comes to a boil, add nuts.

Boil, stirring constantly, over high heat until toffee leaves the sides of the pan – hard crack stage – about 5 minutes. A bluish smoke will be the sign it is about done. Pour over large bag of corn puffs (2 small or 1 large – make sure they are corn puffs and not cheese).

Preparation
In a large bowl, combine the berries, turbinado sugar and orange liqueur. Toss gently to coat and marinate in the refrigerator for at least 1 hour and up to overnight.

When you’re ready to assemble the trifle (don’t assemble it more than 8 hours before you want to eat it), slice the domed top of the cake off and discard (or save it to snack on).

Slice the remaining cake into two equal layers (they should each be about a half-inch thick). If your cake is a little bit too large to fit inside of your trifle dish, cut a small wedge out of each layer and then fold the cut sides together to make it fit.

In a stand mixer with a whip attachment or a large bowl with a hand mixer, combine the heavy cream and sugar, and beat until the cream is smooth and holds a medium peak.

Spread about 1 cup (eyeball it) of whipped cream into the bottom of the trifle dish. Lay one layer of cake on top, cover with half of the berries along with some of the juice from the bottom of the berry bowl and sprinkle with about half of the coconut. Cover this layer with about 1 1/2 cups of the whipped cream (eyeball it) and make another layer with the remaining cake, berries and berry juice. Garnish the top with the remaining whipped cream and finish it off with the remaining coconut and a few sprigs of mint. Refrigerate until ready to serve.